5 lbs. potatoes
2 tsp. salt
2 pkgs. (3 oz. each) cream cheese and chives
4 tbsp. butter
2 c. heavy cream
2 tbsp. butter
1/4 tsp. pepper

Cook potatoes until tender, drain. Mash potatoes until smooth. Add cream cheese, 4 tablespoon butter, pepper, and pinch salt. Mix until smooth. Gradually add heavy cream mixing until smooth. Turn potato mixture into 13 x 9 x 2 inch greased baking dish. Bake at once or cover with foil and refrigerate overnight. Dot potatoes with 2 tablespoons butter and bake 325 degrees oven for 30 minutes. Increase heat to 375 degrees bake 30 more minutes.